Prep 24 hrs
Cook 1 hr 30 mins
The original recipe is from Chatelaine. I've added clams and more mussels. Excellent Chowder. The prep time includes the 1 day of chilling time.
- 2 teaspoons butter
- 3 onions, coarsely chopped
- 5 cloves garlic, crushed
- 3 slices thick bacon, chopped
- 2 cups chicken broth
- 2 cups white wine
- 1 cup dry sherry
- 2 (28 ounce) cans plum tomatoes (with juice)
- 2 jalapenos, chopped (optional)
- 1⁄2 cup chopped fresh basil or 1 teaspoon dried basil
- 1 teaspoon chopped fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1 teaspoon sugar
- 1⁄4 teaspoon dill
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne
- 1 bay leaf
- 2 small red snapper or 2 small trout
- 1 1⁄2 lbs firm fleshed fish fillets
- 2 small zucchini
- 1 1⁄2 lbs mussels
- 1 1⁄2 lbs small clams
- 1 lb shrimp
- fresh dill, snipped
- Melt the butter in a large saucepan over medium high heat.
- Add the onions, garlic, and bacon and cook for 5 minutes, stirring often.
- Add the broth, wine, sherry, tomatoes, hot peppers, seasonings and the bay leaf.
- Bring to a boil, stirring often and break up the tomatoes.
- Place the whole snapper on top.
- Cover, reduce heat and simmer for 45 minutes.
- Stir occasionally, being careful not to break up the fish.
- Remove from heat.
- Chill in fridge for 1 day.
- Reheat, remove snapper and bay leaf from the chowder.
- Discard the bay leaf and the heads, bones and skin.
- Return the fish pieces to the chowder and place the chowder over medium heat.
- Stir frequently until the chowder is piping hot.
- Meanwhile, cut the fillets into 1 inch pieces and cut the zucchini into bite sized pieces.
- Just 10 minutes before serving stir the fillets into the hot chowder.
- Cover and reduce to medium low heat and simmer for 5 minutes.
- Scrub mussels and clams.
- Stir in the shrimp and place mussels and clams on top.
- cover and continue to simmer just until the mussels and clams open.
- This should take around 5 minutes.
- Discard any clams or mussels that have not opened.
- Ladle into bowls, garnish with dill and serve.
easy to make. Better with a seafood stock than a chicken stock.